Mary Berry Plum Cake

Mary Berry's plum cake is a gorgeous rustic bake — buttery spiced sponge topped with jammy roasted plums and a crunchy almond finish.

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Prep Time 25

Cook Time 1

Cooling Time 19

Total Time 1 44

Servings: 12 Slices

Course: Dessert

Cuisine: British

Calories: 465

Ingredients Method Notes

Ingredients

Spiced Sponge:
200 g unsalted butter softened
200 g caster sugar
3 large eggs room temperature
175 g self-raising flour
50 g ground almonds
1 tsp baking powder
1½ tsp ground cinnamon
½ tsp mixed spice
¼ tsp freshly grated nutmeg
1 tsp vanilla extract
1 tsp almond extract
2 tbsp whole milk
Plum Topping:
500 g ripe plums halved and stoned
2 tbsp demerara sugar
½ tsp ground cinnamon
2 tbsp flaked almonds
To Finish:
1 tbsp icing sugar for dusting
2 tbsp warmed apricot jam optional, for glaze

Method

Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a deep 23cm springform tin.
Halve and stone the plums. Mix demerara sugar and cinnamon in a small bowl. Set both aside.
Beat butter and caster sugar for 4–5 minutes until very pale and fluffy. Add vanilla and almond extract.
Add eggs one at a time, beating well after each. Add a spoonful of flour if the mixture curdles.
Sift in flour, baking powder, cinnamon, mixed spice, and nutmeg. Add ground almonds and milk. Fold gently until just combined.
Spoon batter into tin and spread evenly. Arrange plum halves cut-side up on top, pressing each gently into the batter. Scatter cinnamon demerara sugar and flaked almonds over the top.
Bake for 50–60 minutes until deep golden and a skewer inserted into the sponge comes out clean. Cover top with parchment if almonds brown too quickly.
Cool in tin for 20 minutes. Release springform sides. Brush warm plums with apricot jam if using. Dust with icing sugar once cool.

Notes

Use ripe but firm plums — overripe plums release too much water.
Press plums gently into the batter before baking so they stay in place.
Always use a springform tin for easy, clean removal.
Be generous with the demerara sugar — it creates the caramelised finish.
Best served slightly warm with clotted cream or crème fraîche.
Stores in an airtight container for up to 2 days at room temperature or 4 days in the fridge.